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Even though I write about food for a living, sometimes I just don’t feel like cooking. So I’m always on the hunt for easy meals that will feed my family, which includes my husband and our 18-month-old toddler. One recipe I’ve recently fallen in love with is Spam fried rice. It’s filling, comforting—and comes together in just 15 minutes with the help of a handful of pantry staples.
History of Spam Fried Rice
While some might find Spam intimidating, the canned meat product is a powerhouse of flavor and protein. Cubes of the salty-savory meat (think: a ham-bologna hybrid) brown beautifully in the skillet, producing caramelized nuggets that perfectly complement fried rice. While Spam was born in 1937 in Minnesota, the well-preserved pink meat was brought to Asian countries by American soldiers sent abroad for military occupations during World War II, the Vietnam War, Korean War, and other conflicts. In communities across South Korea, the Philippines, Japan, and beyond, the product became a symbol of the hardships individuals faced during wartime. It was also implemented into various cuisines, leading to the birth of delicious fusion dishes like Spam fried rice.
How to Make Spam Fried Rice
While there are many recipes for Spam fried rice, mine is very basic. It’s designed to be a quick and easy one-pan dinner that’s ready to eat in 15 minutes. The recipe is very adaptable, though (see tips and variations below).
Matthew Francis
Easy Spam Fried Rice
Ingredients
- Vegetable oil
- 1 12-ounce container of low-sodium Spam, cut into half-inch cubes
- 1 cup frozen peas and carrots
- 3 to 4 cups of rice (such as brown or jasmine)
- 3 eggs, beaten
- Soy sauce
- Sugar
- Black pepper (optional)
Directions
How Long Does Spam Fried Rice Last?
Store your Spam fried rice in an airtight container in the refrigerator for up to four days. If the rice looks or smells unusual before then, toss it immediately.
Spam Fried Rice Tips and Variations
- Mix up the seasoning. In addition to soy sauce, you can also add a dash of oyster sauce to boost the umami factor. Or substitute the soy sauce and sugar with teriyaki sauce.
- Use leftover rice. Day-old white or brown rice, which is drier than the freshly cooked stuff, is best for making fried rice. Just make sure your leftover rice isn’t spoiled.
- Give the fried rice a touch of sweetness. Add 1/2 cup diced canned or fresh pineapple to the mixture. I like browning it with Spam so the fruit also becomes caramelized.
- Garnish as you please. My dad refuses to eat fried rice without diced green onions and cilantro and slices of cucumbers, while my husband likes to drizzle Sriracha on top.
- Substitute the Spam. If you’re not a fan of canned meat, that’s OK! Instead, you can brown chunks of chicken, pork, diced ham—or whatever protein you prefer. My 18-month-old likes it best with leftover rotisserie chicken.
- Make the eggs chunkier. For those who prefer larger pieces of eggs in their fried rice, scramble the beaten eggs in the pan after you brown and remove your Spam. Once the eggs are mostly cooked (but still a little runny), transfer them to a bowl and mix them back in at the end.
More Fried Rice Recipes
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